Keep the core intact. Removing the core will cause the cabbage wedges to inevitably fall apart, so do your best to leave a ...

Kalam Polo is a traditional Persian rice dish made with sautéed cabbage, fragrant spices, and fluffy basmati rice. This ...

Cabbage is a far more versatile vegetable than many people realize. But with an easy trick for cooking it, you can make it ...

Whether you're trying to eat more cabbage or just need to use up that remaining half head of savoy cabbage sitting in the back of your fridge, one of my favorite ways to dish it up is in a simple ...

1. In a small serving bowl, combine the soy sauce, water, vinegar, sugar, sesame oil, and red pepper. 2. Stir with a fork to ...

I often advocate putting vegetables at the center of the plate, making them the culinary focal point of the meal while giving protein more of a supporting role. But there is more than one way to ...

Cabbage was always one of those veggies that left me utterly underwhelmed — dull and lifeless, no matter how much seasoning I threw at it. I'd only ever bother with it for coleslaw, or the odd leaf ...

Cabbage might be the most underappreciated vegetable in our produce drawers. Like the quiet hum of a machine laboring in the background, this cruciferous powerhouse shows up across global cuisines, ...

Yield: 4 to 5 servings. 1 (2 1/4- to 2 1/2-pound) Savoy >cabbage> 6 ounces (about 6 pieces) thick->sliced bacon, cut into 1/2-inch >pieces> 1/4 cup olive oil or more if needed> Fleur de sel (see ...